Making Non-Dairy Probiotic Yoghurt at Home

June 10, 2025 Biome

Making your own dairy-free yoghurt is easier than you think—and incredibly satisfying. Whether you’re vegan, lactose intolerant, or simply curious about fermented plant-based foods, homemade non-dairy probiotic yoghurt is a delicious and gut-friendly project you can do right in your kitchen.

While traditional yoghurts are made with cow’s or goat’s milk, plant-based versions rely on vegan-friendly starter cultures and creamy non-dairy milks like coconut, almond, oat or soy. With the right culture and a warm spot in your home, you can skip the supermarket and whip up your own batch of tangy, probiotic-rich yoghurt.

Two excellent yoghurt making cultures now available at Biome are from Green Living Australia and Mad Millie.

Both cultures contain the same beneficial gut-healthy probiotic bacteria:

Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
Bifidobacterium animalis ssp. lactis
Lactobacillus acidophilus

Both are gluten-free, vegan, and free from dairy. Your choice depends on your batch size, storage capacity, and whether you’re using dairy or plant milks.

Here’s how they compare:

Green Living Australia Non-Dairy Yoghurt Culture

100% dairy- and soy-free, grown on a non-dairy medium
Suitable only for non-dairy milks
Highly concentrated culture (makes up to 100L)
Must be stored in the freezer on arrival for maximum shelf life
Free from allergens including gluten, soy, nuts, and more

Cost: approx. $0.25 per litre

Mad Millie Yoghurt Culture

Suitable for both dairy and non-dairy milks
Comes in five pre-measured sachets (makes 10L)
Shelf-stable for 8 months if kept under 25°C; longer if refrigerated or frozen
Convenient for beginners or small batch makers

Cost: approx. $1.39 per litre

How to Make Vegan Coconut Yoghurt

This recipe uses coconut cream and either of the two cultures above. Coconut is naturally rich and creamy, producing a smooth, tangy yoghurt. For best results use coconut cream with a high content of coconut cream (e.g. 99.9% coconut cream) and minimal water.

Ingredients:

2 cans of organic coconut cream
1 tablespoon of sugar, agave nectar, maple syrup or brown rice syrup (a food source for the culture)
2–3 teaspoons of classic pectin or other thickener
1 dose of non-dairy yoghurt starter culture

Equipment Needed:

Whisk
Yoghurt maker, thermos-style pot, or a warm space
Thermometer
Measuring spoons

Instructions:

Pour coconut cream into your yoghurt maker bowl, glass jar, or saucepan.
Add sugar and whisk until dissolved. This feeds the live culture.
Sprinkle in the pectin gradually, whisking to avoid clumping.
Heat the mixture to 40°C.
Add the yoghurt culture and mix thoroughly.
Maintain the mixture between 37–43°C for 18–24 hours. You can use a yoghurt maker, wrap the jar in a blanket, or place it in a warm spot like on top of your hot water system.
Stir occasionally if separation occurs.
Taste test after 18 hours; a tangier flavour indicates a stronger ferment.
Chill in the fridge for a few hours before serving.

Tips for Success:

Use sterilised jars and utensils to avoid contamination.
Do not overheat your culture—temperatures above 45°C can kill beneficial bacteria.

Yogurt Maker

Frequently Asked Questions

What is the best non-dairy milk for making yoghurt?
Coconut cream with a high coconut cream content is a popular choice because it’s thick and naturally creamy. Soy milk is high in protein and produces a good set. Almond and oat milks may result in a thinner yoghurt unless you add thickeners like pectin, agar agar, or arrowroot.

How long does homemade non-dairy yoghurt last?
Generally, it will last 5 to 7 days in the fridge. Always use clean utensils to avoid introducing bad bacteria.

Can I use my homemade yoghurt as a starter for the next batch?
Yes! Keep 2–3 tablespoons from your last batch to start the next one. Over time, potency may drop, so it’s a good idea to refresh with a new starter every few batches.

Does non-dairy yoghurt contain probiotics?
Absolutely. As long as you use a live culture and maintain incubation temperatures, your yoghurt will be rich in beneficial probiotics.

Why isn’t my yoghurt setting properly?

Check these factors:

The culture may have been expired or overheated
The incubation temperature was too low or inconsistent
Not enough sugar or carbohydrate was added to feed the culture
The milk may be too low in protein or needs a thickener

How can I naturally thicken non-dairy yoghurt?
Try using classic pectin, agar agar, or tapioca starch. Straining the yoghurt through muslin after culturing will also make it thicker (like Greek yoghurt).

Troubleshooting Tips

If your yoghurt is too runny: Add a thickener next time or strain through a cheesecloth.
If it smells odd or has visible mould: Discard it and sterilise your equipment thoroughly.
If it tastes too sweet or bland: Adjust the sugar or culture quantity in your next batch.
If separation occurs: Stir it gently before chilling—it’s still perfectly fine.

Enjoy the benefits of homemade, plastic-free, probiotic-rich yoghurt—and feel good knowing exactly what’s in every spoonful.